CN112753841A - Fermentation-free acidic soft ice cream slurry and preparation method thereof - Google Patents
Fermentation-free acidic soft ice cream slurry and preparation method thereof Download PDFInfo
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- CN112753841A CN112753841A CN202110105430.XA CN202110105430A CN112753841A CN 112753841 A CN112753841 A CN 112753841A CN 202110105430 A CN202110105430 A CN 202110105430A CN 112753841 A CN112753841 A CN 112753841A
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 47
- 239000002002 slurry Substances 0.000 title claims abstract description 46
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 238000007613 slurry method Methods 0.000 title description 2
- 239000000843 powder Substances 0.000 claims abstract description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 210000004080 milk Anatomy 0.000 claims abstract description 20
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 20
- 239000008158 vegetable oil Substances 0.000 claims abstract description 20
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 17
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 17
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 17
- 239000008103 glucose Substances 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 17
- 235000013618 yogurt Nutrition 0.000 claims abstract description 16
- 239000000084 colloidal system Substances 0.000 claims abstract description 15
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims description 75
- 238000003756 stirring Methods 0.000 claims description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000002253 acid Substances 0.000 claims description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 8
- 229920002907 Guar gum Polymers 0.000 claims description 8
- 230000032683 aging Effects 0.000 claims description 8
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 8
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 8
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 8
- 235000010418 carrageenan Nutrition 0.000 claims description 8
- 239000000679 carrageenan Substances 0.000 claims description 8
- 229920001525 carrageenan Polymers 0.000 claims description 8
- 229940113118 carrageenan Drugs 0.000 claims description 8
- 239000000665 guar gum Substances 0.000 claims description 8
- 235000010417 guar gum Nutrition 0.000 claims description 8
- 229960002154 guar gum Drugs 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 6
- -1 propylene glycol fatty acid esters Chemical class 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 229920002148 Gellan gum Polymers 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 3
- 150000002148 esters Chemical class 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 229930195729 fatty acid Natural products 0.000 claims description 3
- 235000010492 gellan gum Nutrition 0.000 claims description 3
- 239000000216 gellan gum Substances 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 239000003346 palm kernel oil Substances 0.000 claims description 3
- 235000019865 palm kernel oil Nutrition 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 229920000136 polysorbate Polymers 0.000 claims description 3
- 235000008476 powdered milk Nutrition 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 235000008939 whole milk Nutrition 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 150000003445 sucroses Chemical class 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims 1
- 239000008240 homogeneous mixture Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 150000003904 phospholipids Chemical class 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 abstract description 10
- 102000004169 proteins and genes Human genes 0.000 abstract description 10
- 108090000623 proteins and genes Proteins 0.000 abstract description 10
- 238000000855 fermentation Methods 0.000 abstract description 5
- 230000004151 fermentation Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000013365 dairy product Nutrition 0.000 abstract description 3
- 238000004925 denaturation Methods 0.000 abstract description 3
- 230000036425 denaturation Effects 0.000 abstract description 3
- 235000004252 protein component Nutrition 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 9
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 6
- 238000005057 refrigeration Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 5
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 239000008347 soybean phospholipid Substances 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention provides a fermentation-free acidic soft ice cream slurry and a preparation method thereof, wherein the fermentation-free acidic soft ice cream slurry comprises the following components in percentage by mass: 8-15% of white granulated sugar, 4-8% of milk powder, 4-8% of glucose powder, 5-10% of refined vegetable oil, 3-6% of maltodextrin, 0.5-2% of yoghurt powder, 0.1-0.7% of colloid, 0.2-0.8% of emulsifier, 0.05-0.1% of essence and the balance of water. The fermentation-free acidic soft ice cream slurry provided by the invention is rich in dairy products and protein components, and is prepared by a low-temperature acid-adjusting process and a fermentation-free process; the preparation method of the soft ice cream slurry can effectively avoid protein denaturation, so that the obtained product has mellow flavor and good stability; on the other hand, the method can avoid fermentation, greatly shorten the production period, reduce the production cost and have good popularization and application values.
Description
Technical Field
The invention relates to the technical field of ice cream slurry, in particular to fermentation-free acidic soft ice cream slurry and a preparation method thereof.
Background
The acidic soft ice cream slurry product is rich in dairy products and protein components, and when the pH value of the material is lower than 4.0, the protein in the system is easy to denature, so that the phenomenon of coagulation, precipitation and agglomeration occurs. There are two types of acidic articles currently on the market: one is a protein-free product and the other is a protein-containing fermentation product. Acidic products that do not contain protein have the disadvantages of not being thick enough in taste and flavor; the production period of the protein-containing fermented acidic product is longer due to the need of fermentation, and the product may still have poor appearance and taste due to unstable protein coagulation and precipitation.
Thus, there are no ice cream slurry products in the existing ice cream market that are protein-rich and acidic without fermentation.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides the fermentation-free acidic soft ice cream slurry which is rich in protein, mellow in taste, good in acid resistance of the product and adjustable in acidity according to requirements and the preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a fermentation-free acidic soft ice cream slurry, which comprises the following components in percentage by mass: 8-15% of white granulated sugar, 4-8% of milk powder, 4-8% of glucose powder, 5-10% of refined vegetable oil, 3-6% of maltodextrin, 0.5-2% of yoghurt powder, 0.1-0.7% of colloid, 0.2-0.8% of emulsifier, 0.05-0.1% of essence and the balance of water.
Further, the milk powder is selected from whole milk powder and skimmed milk powder.
Further, the refined vegetable oil is selected from one or more of palm oil, palm kernel oil, coconut oil and soybean oil.
Further, the colloid is selected from one or more of xanthan gum, carrageenan, guar gum, locust bean gum, gellan gum and carboxymethyl cellulose.
Further, the emulsifier is selected from one or more of monoglyceride, span, Tween, polyglycerol ester, propylene glycol fatty acid ester, sucrose ester and soybean phospholipid.
The second aspect of the present invention provides a method for preparing the soft ice cream slurry, comprising the following steps:
dispersing colloid and emulsifier in preheated refined vegetable oil at 50-60 ℃, and uniformly stirring to obtain a material A;
adding preheated water at 40-50 ℃ into the material A, dissolving essence, white granulated sugar and glucose powder in the preheated water, and fully and uniformly stirring to obtain a material B;
adding milk powder, yoghurt powder and maltodextrin into the material B, and fully and uniformly stirring to obtain a material C;
step four, heating the material C to 65-68 ℃, preserving heat for 30-40 min, and homogenizing;
step five, quickly cooling the homogenized material C, then adding acid liquor at a constant speed under the stirring condition, and adjusting the pH value to 3.8-4.2;
sixthly, aging the material C with the pH adjusted for 1-4 hours at the temperature of 5-8 ℃;
and step seven, packaging and storing the aged material C, and finishing the preparation.
Further, the first-stage pressure of homogenizing is 10-30MPa, and the second-stage pressure is 3-5 MPa.
Further, the acid solution is prepared by dissolving citric acid and lactic acid in water, and precooling to below 10 ℃ before adjusting the pH value.
Further, in the fifth step, the material C after being homogenized is rapidly cooled to 5-8 ℃.
Further, the storage is carried out in a refrigeration house at-18 to-10 ℃.
By adopting the technical scheme, compared with the prior art, the invention has the following technical effects:
the fermentation-free acidic soft ice cream slurry provided by the invention is rich in dairy products and protein components, and is prepared by a low-temperature acid-adjusting process and a fermentation-free process, and the preparation method of the soft ice cream slurry effectively avoids protein denaturation on one hand, so that the obtained product is mellow in flavor and good in stability; on the other hand, the method avoids fermentation, greatly shortens the production period, reduces the production cost and has good popularization and application values.
Detailed Description
The invention provides a fermentation-free acidic soft ice cream slurry and a preparation method thereof, wherein the fermentation-free acidic soft ice cream slurry comprises the following components in percentage by mass: 8-15% of white granulated sugar, 4-8% of milk powder, 4-8% of glucose powder, 5-10% of refined vegetable oil, 3-6% of maltodextrin, 0.5-2% of yoghurt powder, 0.1-0.7% of colloid, 0.2-0.8% of emulsifier, 0.05-0.1% of essence and the balance of water.
In a preferred embodiment of the invention, the milk powder is selected from the group consisting of whole milk powder and skimmed milk powder.
In a preferred embodiment of the invention, the refined vegetable oil is selected from one or more of palm oil, palm kernel oil, coconut oil and soybean oil.
In a preferred embodiment of the invention, the colloid is selected from one or more of xanthan gum, carrageenan, guar gum, locust bean gum, gellan gum and carboxymethyl cellulose.
In a preferred embodiment of the invention, the emulsifier is selected from one or more of mono-and diglycerides, spans, tweens, polyglycerin esters, propylene glycol fatty acid esters, sucrose esters, and soybean phospholipids.
The preparation method of the fermentation-free acidic soft ice cream slurry comprises the following steps:
dispersing colloid and emulsifier in preheated refined vegetable oil at 50-60 ℃, and uniformly stirring to obtain a material A;
adding preheated water at 40-50 ℃ into the material A, dissolving essence, white granulated sugar and glucose powder in the preheated water, and fully and uniformly stirring to obtain a material B;
adding milk powder, yoghurt powder and maltodextrin into the material B, and fully and uniformly stirring to obtain a material C;
step four, heating the material C to 6-68 ℃, preserving heat for 30-40 min, and homogenizing;
step five, quickly cooling the homogenized material C, then adding acid liquor at a constant speed under the stirring condition, and adjusting the pH value to 3.8-4.2;
sixthly, aging the material C with the pH adjusted for 1-4 hours at the temperature of 5-8 ℃;
and step seven, packaging and storing the aged material C, and finishing the preparation.
In a preferred embodiment of the present invention, the first-stage pressure for homogenization is 10 to 30Mpa, and the second-stage pressure is 3 to 5 Mpa.
In a preferred embodiment of the present invention, the acid solution is an acid solution prepared by dissolving a combination of citric acid and lactic acid in water, and the acid solution is pre-cooled to a temperature below 10 ℃ before adjusting the pH.
In a preferred embodiment of the present invention, the step five is to cool the homogenized material C to 5-8 ℃.
In a preferred embodiment of the invention, the storage is at-18 to-10 ℃.
The present invention will be described in detail and specifically with reference to the following examples to facilitate better understanding of the present invention, but the following examples do not limit the scope of the present invention.
Example 1
The embodiment provides a fermentation-free acidic soft ice cream slurry, which comprises the following components in percentage by mass: 9% of white granulated sugar, 6% of milk powder, 7% of glucose powder, 6% of refined vegetable oil, 4% of maltodextrin, 1% of yoghurt powder, 0.02% of carrageenan, 0.1% of guar gum, 0.2% of carboxymethyl cellulose, 0.5% of monoglyceride, 0.05% of essence and the balance of water.
The preparation method of the fermentation-free acidic soft ice cream slurry comprises the following steps:
dispersing colloid and emulsifier in preheated refined vegetable oil at 50-60 ℃, and uniformly stirring to obtain a material A;
adding preheated water at 40-50 ℃ into the material A, dissolving essence, white granulated sugar and glucose powder in the preheated water, and fully and uniformly stirring to obtain a material B;
adding milk powder, yoghurt powder and maltodextrin into the material B, and fully and uniformly stirring to obtain a material C;
heating the material C to 65 ℃, preserving the heat for 30min, and homogenizing under the conditions that the first-stage pressure is 10-30Mpa and the second-stage pressure is 3-5 Mpa;
step five, quickly cooling the homogenized material C to 5-8 ℃, then adding acid liquor (the acid liquor is prepared by dissolving a combination of citric acid and lactic acid in water at a constant speed under the condition of stirring, and precooling to below 10 ℃), and adjusting the pH to 4.0;
sixthly, aging the material C with the pH adjusted for 2 hours at the temperature of 5-8 ℃;
and seventhly, packaging the aged material C, and storing in a refrigeration house at the temperature of 18 ℃ below zero to finish the preparation.
Example 2
The embodiment provides a fermentation-free acidic soft ice cream slurry, which comprises the following components in percentage by mass: 12% of white granulated sugar, 5% of milk powder, 5% of glucose powder, 8% of refined vegetable oil, 3% of maltodextrin, 2% of yoghurt powder, 0.05% of carrageenan, 0.05% of guar gum, 0.2% of carboxymethyl cellulose, 0.3% of monoglyceride, 0.2% of span 60, 0.05% of essence and the balance of water.
The preparation method of the fermentation-free acidic soft ice cream slurry comprises the following steps:
dispersing colloid and emulsifier in preheated refined vegetable oil at 50-60 ℃, and uniformly stirring to obtain a material A;
adding preheated water at 40-50 ℃ into the material A, dissolving essence, white granulated sugar and glucose powder in the preheated water, and fully and uniformly stirring to obtain a material B;
adding milk powder, yoghurt powder and maltodextrin into the material B, and fully and uniformly stirring to obtain a material C;
heating the material C to 68 ℃, preserving the heat for 35min, and homogenizing under the conditions that the first-stage pressure is 10-30Mpa and the second-stage pressure is 3-5 Mpa;
step five, quickly cooling the homogenized material C to 5-8 ℃, then adding acid liquor (the acid liquor is prepared by dissolving a combination of citric acid and lactic acid in water at a constant speed under the condition of stirring, and precooling to below 10 ℃), and adjusting the pH to 4.0;
sixthly, aging the material C with the pH adjusted for 2 hours at the temperature of 5-8 ℃;
and seventhly, packaging the aged material C, and storing in a refrigeration house at the temperature of 18 ℃ below zero to finish the preparation.
Example 3
The embodiment provides a fermentation-free acidic soft ice cream slurry, which comprises the following components in percentage by mass: 14% of white granulated sugar, 7% of milk powder, 4% of glucose powder, 5% of refined vegetable oil, 6% of maltodextrin, 1% of yoghurt powder, 0.02% of carrageenan, 0.05% of guar gum, 0.4% of carboxymethyl cellulose, 0.2% of monoglyceride, 0.3% of span 60, 0.05% of essence and the balance of water.
The preparation method of the fermentation-free acidic soft ice cream slurry comprises the following steps:
dispersing colloid and emulsifier in preheated refined vegetable oil at 50-60 ℃, and uniformly stirring to obtain a material A;
adding preheated water at 40-50 ℃ into the material A, dissolving essence, white granulated sugar and glucose powder in the preheated water, and fully and uniformly stirring to obtain a material B;
adding milk powder, yoghurt powder and maltodextrin into the material B, and fully and uniformly stirring to obtain a material C;
heating the material C to 65 ℃, preserving the heat for 30min, and homogenizing under the conditions that the first-stage pressure is 10-30Mpa and the second-stage pressure is 3-5 Mpa;
step five, quickly cooling the homogenized material C to 5-8 ℃, then adding acid liquor (the acid liquor is prepared by dissolving a combination of citric acid and lactic acid in water at a constant speed under the condition of stirring, and precooling to below 10 ℃), and adjusting the pH to 4.0;
sixthly, aging the material C with the pH adjusted for 2 hours at the temperature of 5-8 ℃;
and seventhly, packaging the aged material C, and storing in a refrigeration house at the temperature of 18 ℃ below zero to finish the preparation.
Comparative example 1
The comparative example provides a fermentation-free acidic soft ice cream slurry, which comprises the following components in percentage by mass: 15% of white granulated sugar, 5% of milk powder, 4% of glucose powder, 10% of refined vegetable oil, 4% of maltodextrin, 0.05% of carrageenan, 0.1% of guar gum, 0.1% of carboxymethyl cellulose, 0.8% of monoglyceride, 0.2% of span 60, 0.05% of essence and the balance of water.
The preparation method of the fermentation-free acidic soft ice cream slurry comprises the following steps:
dispersing colloid and emulsifier in preheated refined vegetable oil at 50-60 ℃, and uniformly stirring to obtain a material A;
adding preheated water at 40-50 ℃ into the material A, dissolving essence, white granulated sugar and glucose powder in the preheated water, and fully and uniformly stirring to obtain a material B;
adding milk powder, yoghurt powder and maltodextrin into the material B, and fully and uniformly stirring to obtain a material C;
heating the material C to 65 ℃, preserving the heat for 30min, and homogenizing under the primary pressure of 10-30Mpa and the secondary pressure of 3-5 Mpa;
step five, quickly cooling the homogenized material C to 5-8 ℃, then adding acid liquor (the acid liquor is prepared by dissolving a combination of citric acid and lactic acid in water at a constant speed under the condition of stirring, and precooling to below 10 ℃), and adjusting the pH to 3.8;
sixthly, aging the material C with the pH adjusted for 2 hours at the temperature of 5-8 ℃;
and seventhly, packaging the aged material C, and storing in a refrigeration house at the temperature of 18 ℃ below zero to finish the preparation.
Comparative example 2
The comparative example provides a fermentation-free acidic soft ice cream slurry, which comprises the following components in percentage by mass: 12% of white granulated sugar, 5% of milk powder, 5% of glucose powder, 8% of refined vegetable oil, 3% of maltodextrin, 2% of yoghurt powder, 0.05% of carrageenan, 0.05% of guar gum, 0.2% of carboxymethyl cellulose, 0.3% of monoglyceride, 0.2% of span 60, 0.05% of essence and the balance of water.
The preparation method of the fermentation-free acidic soft ice cream slurry comprises the following steps:
dispersing colloid and emulsifier in preheated refined vegetable oil at 50-60 ℃, and uniformly stirring to obtain a material A;
adding preheated water at 40-50 ℃ into the material A, dissolving essence, white granulated sugar and glucose powder in the preheated water, and fully and uniformly stirring to obtain a material B;
adding milk powder, yoghurt powder and maltodextrin into the material B, and fully and uniformly stirring to obtain a material C;
step four, heating the material C to 68 ℃, and after keeping for 30min, adjusting the pH of the mixed solution to 4.0 by using an acid solution (an aqueous solution of citric acid and lactic acid);
step five, homogenizing the material C after acid adjustment, wherein the primary pressure of the homogenization is 10-30Mpa, and the secondary pressure is 3-5 Mpa;
step six, aging the homogenized material C for 2 hours at the temperature of 5-8 ℃;
and seventhly, packaging the aged material C, and storing in a refrigeration house at the temperature of 18 ℃ below zero to finish the preparation.
Verification examples
The fermentation-free acidic soft ice cream slurries provided in examples 1 to 2 and comparative examples 1 to 2 were placed in a freezer at-18 ℃ for freezing and storage for 1 month, 2 months, 6 months, and 12 months, and then sampled and thawed to observe the state of the soft ice cream slurry, and the thawing of the soft ice cream slurry was repeated 5 times every other day at room temperature after freezing.
The test results are shown in table 1.
TABLE 1 State of fermentation-free acidic Soft Ice cream slurry
As shown in table 1, the non-fermented acidic soft ice cream slurry provided in examples 1 to 3 and comparative example 1 has a uniform tissue and does not cause a demulsification phenomenon; the fermentation-free acidic soft ice cream slurry provided by the comparative example 2 does not adopt a low-temperature acid-adjusting process, and the protein is easy to generate denaturation, so that the slurry has powdery feeling.
The fermentation-free acidic soft ice cream slurries provided in examples 1 to 3 and comparative examples 1 to 2 were tested for texture appearance, taste and flavor, overrun rate and stability of the soft ice cream products after the soft ice cream slurry was frozen, and the test results are shown in table 2.
TABLE 2 partial Properties of the fermentation-free acidic Soft Ice cream slurry
As can be seen from table 2, the fermentation-free acidic soft ice cream slurry provided in examples 1 to 3 has a rich flavor, a smooth mouthfeel, a normal expansion rate, a normal melting rate, and a good freeze-thaw stability. The fermentation-free acidic soft ice cream slurry provided by the comparative examples 1-2 is not smooth and fine enough in appearance, poor in taste and high in melting rate.
The embodiments of the present invention have been described in detail, but the embodiments are merely examples, and the present invention is not limited to the embodiments described above. Any equivalent modifications and substitutions to those skilled in the art are also within the scope of the present invention. Accordingly, equivalent changes and modifications made without departing from the spirit and scope of the present invention should be covered by the present invention.
Claims (10)
1. The fermentation-free acidic soft ice cream slurry is characterized by comprising the following components in percentage by mass: 8-15% of white granulated sugar, 4-8% of milk powder, 4-8% of glucose powder, 5-10% of refined vegetable oil, 3-6% of maltodextrin, 0.5-2% of yoghurt powder, 0.1-0.7% of colloid, 0.2-0.8% of emulsifier, 0.05-0.1% of essence and the balance of water.
2. The soft ice cream slurry of claim 1, wherein the milk powder is selected from the group consisting of whole milk powder and skim milk powder.
3. The soft ice cream slurry of claim 1, wherein the refined vegetable oil is selected from one or more of palm oil, palm kernel oil, coconut oil and soybean oil.
4. The soft ice cream slurry of claim 1, wherein the colloid is selected from one or more of xanthan gum, carrageenan, guar gum, locust bean gum, gellan gum, and carboxymethyl cellulose.
5. The soft ice cream slurry of claim 1, wherein the emulsifier is selected from one or more of monoglycerides and diglycerides, spans, tweens, polyglycerin esters, propylene glycol fatty acid esters, sucrose esters, and soy phospholipids.
6. A method of producing a soft ice cream slurry according to any one of claims 1 to 5, comprising the steps of:
dispersing the colloid and the emulsifier in preheated refined vegetable oil at 50-60 ℃, and uniformly stirring to obtain a material A;
secondly, adding the preheated water with the temperature of 40-50 ℃ into the material A, then dissolving the essence, the white granulated sugar and the glucose powder in the water, and fully and uniformly stirring to obtain a material B;
adding the milk powder, the yoghurt powder and the maltodextrin into the material B, and fully and uniformly stirring to obtain a material C;
step four, heating the material C to 65-68 ℃, preserving heat for 30-40 min, and homogenizing;
step five, rapidly cooling the homogenized material C, then adding acid liquor at a constant speed under the stirring condition, and adjusting the pH value to 3.8-4.2;
sixthly, aging the material C with the pH adjusted for 1-4 hours at the temperature of 5-8 ℃;
and seventhly, packaging and storing the aged material C, and finishing preparation.
7. The method according to claim 6, wherein the homogeneous mixture has a primary pressure of 10 to 30MPa and a secondary pressure of 3 to 5 MPa.
8. The method according to claim 6, wherein the acid solution is prepared by dissolving a combination of citric acid and lactic acid in water, and the acid solution is pre-cooled to a temperature of 10 ℃ or lower before the pH is adjusted.
9. The method according to claim 6, wherein the temperature of the mixture in the step five is rapidly cooled to 5 to 8 ℃.
10. The method of claim 6, wherein the storage temperature is-18 to-10 ℃.
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